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Cranberry-Orange Relish

Thirty or more years ago this recipe was on the back of every bag of fresh cranberries. It's simple, easy, requires no cooking, and the children always enjoyed making it. From the time each one -- Klein, John, Judy and Peter -- had arms long enough to turn the handle on the meat grinder clamped to the kitchen counter, they wanted to make it themselves. We grind it in the food processor now.

In recent years our Thanksgiving table also has had a bowl of canned Ocean Spray jellied cranberry sauce. That's for Judy's husband, Paul, who is from Boston. Those Bostonians are set in their ways, too.

1 (12-ounce) package fresh cranberries
2 oranges
1 1/2 cups sugar

Wash cranberries under running cold water and discard any stems or bad cranberries. Wash oranges (do not peel!); cut off any stem marks or discolored spots. Cut oranges into four wedges. Discard seeds.

In food grinder or food processor, grind cranberries and orange segments. Mix well. Add sugar and mix well. Store, covered, in refrigerator for at least 24 hours. Serves 10 or more.

The Secret: Make it several days ahead, if you like, and refrigerate, covered, in the very bowl you will place on the table. If any cranberry sauce is left, it can be frozen, then thawed and served for Christmas dinner.

Woodene Merriman

Thursday, November 18, 1999

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